For the stir-fry sauce
1 tablespoon cornstarch
1 cup orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
For the dish
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon canola oil (or other flavorless oil that can handle high heat, like peanut)
1 small onion, sliced
1/4 pound fresh snow peas
1/2 sweet red pepper, julienned
Hot cooked rice
Optional: Chopped green onion and sesame seeds
Step 1: Make the stir-fry sauce
Your sauce melds together all the different flavors and textures of the protein and vegetables in the stir-fry. For this recipe, the sauce is sweet and tangy.
In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
Step 2: Sear the meat
The meat or protein cooks first, seasoning the fat in the skillet. In a large skillet or wok, stir-fry pork in oil until lightly browned, 5 minutes; drain.
Step 3: Toss in the vegetables
Whatever veggies you’re using go in next. Whatever you’re using, make sure to cut everything to the same size.
Here, add the onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes.
Step 4: Add the sauce
Cooking the sauce for a few minutes allows it to thicken up. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
Here’s the difference between tamari and soy sauce.
Step 5: Serve with a carb of your choice
Stir-fries are so full of flavor, they’re usually served on top of a plain base, which absorbs flavor from the sauce. We like to serve this with rice, rice noodles, zoodles or steamed vegetables.
Garnish with green onion and sesame seeds, if desired.